Youth exchange on Mediterranean food traditions and sustainability
A journey back in time through Mediterranean kitchens, from today’s street food to the classical era, cooking only with the ingredients each period had. Then a picnic by the lake with the whole town.
Perché
The Mediterranean is connected by its food: the same ingredients, trade routes and traditions cross its shores. Through cooking, we wanted young people from both sides of the sea to talk about sustainability, globalisation and fairness. It was the first youth exchange under our accreditation with groups from Morocco and Montenegro. Several of their leaders already knew Kora from FoodBack, our Capacity Building project.
Quello che è successo
Each national group presented its food traditions. Day by day, the programme travelled back in time from today to the classical era, cooking only with the ingredients available in each period. This led to discussions about globalisation, trade and integration around the Mediterranean.
In an “injustice dinner”, a few people cooked for many while many cooked for a few, who were then served in a fancy setting. Participants reflected on privilege and on the roles people play in the food industry and in society.
In the summer heat, afternoon sessions started later, and there was a free morning and a free day. Reflection took place in dedicated sessions before the Youthpass session and the final evaluation.
An intercultural picnic by the lake
With the Comune di Passignano and the Pro Loco, the participants held a picnic by the lake, offered their traditional dishes and drew the public into traditional dances. The event was promoted on the town’s social channels and LED screens. About 40 to 60 people joined over the evening, including local administrators, heads of local associations and families of foreign origin living in the area, who rarely come to public events.
Risultati
- Cooking together was the most valued activity (11 of 15 respondents).
- 5 of 15 respondents described habits they had already started at home, such as composting, the three-bucket water system and recipes from the exchange.
- The learning travelled. Back home, the groups from Morocco, Montenegro and Malta each held a communal dinner with friends or members of their organisation, sharing Mediterranean recipes and what they had learned.
“The three bucket system… I have started integrating it in my daily life.” (a participant)